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Baklava, but different...

Greek, Turkish, Lebanese, Baltic, Arab, Mediterranean; thank you to these cultures for bringing us our favourite dessert. BAKLAVA!

It's a debate that has transcended centuries. What is the origin of this famous filo pastry layered, nut filled, honey soaked dessert?

Walnuts? Pistachio? Rosewater? Orange Blossom? Honey? Sugar Syrup? We are not biased. They are all divine in our eyes, and tummies!!

You really can't improve on the perfect baklava. After all the recipe has been hundreds of years in the making!

There is one recipe that we recently came across that had us drooling (just a bit!).

Apple & Salted Caramel Baklava!

The magic words were Salted Caramel & Baklava, so we had to try it for ourselves and we were not disappointed!!


Make the fillings from the night before, this will ensure that the caramel is cool and avoids having to wait

Filling for Apple & Salted Caramel Baklava


Try not to eat all of the salted caramel because it is sooooo delicious 😉


I like to mix my nuts when making baklava, so I tweaked the recipe to the following:

4 cups walnuts

1 cup blanched almonds

1 cup pistachios


I added a little bit more spice so that it would smell, and taste, like the baklava that I have grown up with.


1 extra teaspoon of cinnamon

1/2 teaspoon of cloves

This was a great idea for a baklava filling. The tartness of the Granny Smith apples and the saltiness in the caramel both help to cut the sometimes too sweet baklava.

The sweet deliciousness of baklava has never been a problem for me, but I understand those who may find it too sweet.

So why not give this recipe a try? It's very delicious...see what I did there?! You know, because it's from 😂

You can find the recipe here

Who's coming for coffee??

Happy baking everyone. Enjoy your Sunday.

Καλή όρεξη! Bon Appetit! 🧿Yianni & Niki🧿

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